SALMORIGLIO RECIPE AND HISTORY – Italian lemon and olive oil marinade

Salmoriglio is an ancient, Italian marinade and dressing. Thanks to its sour, lemony flavor it helps to tenderize fish, meats, and vegetables giving them a delicious taste! Here, the history and the recipe.

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ORIGIN OF SALMORIGLIO

Like many Italian recipes, the origin of this marinade is so ancient to be uncertain. In different ages, Grecian and Spanish has conquered a large part Sicily and Calabria, the areas where Salmoriglio is traditional. Their cultures have got a big influence into the cuisines of these regions.

As proof of their mutual impact, Spain, and Greece, and Italian cuisines have several recipes. For instance, the Grecian “Lemonolado”, a dressing for meats and fish composed by lemon juice, olive oil, and fresh oregano; besides the garlic, it has the same ingredients of the Italian dressing. Furthermore, the Southern Spanish “Salmorejo” is a recipe that brings Salmoriglio closer to the Iberian Peninsula. This appetizer is more a soup than a dressing, composed by tomatoes, bread, eggs and Iberian prosciutto. But, the common origin of both names it can be translated in English with brine (Salamoia in Italian, Salmuera in Spanish).

BETWEEN SICILY AND CALABRIA

Salmoriglio is namedSalmurigghiu in Sicilan dialect, and Salamarigghiu in Calabria. In both regions, the main ingredients are lemon juice, olive oil, warm water, garlic, and oregano. In Calabria, fresh parsley is added in case of fish marination, whereas in Sicily parsley is not traditional.

OTHER TRADITIONAL VARIATIONS

Some tasting Salmoriglio variations are typical in Sicily. The first one originates in Eolie Islands and provides for replacing the lemon juice with the same amount of white wine. Another Sicilian variation prefer fresh tomatoes pulp in substitution of the water. Concerning the herbs, in several recipes, fresh mint is added in substitution or addition of oregano.

IS SALMORIGLIO A MARINADE OR A DRESSING?

Marinade or dressing? The answer is easy: both of them! Traditionally there is not a different amount of ingredients between Salmoriglio like a marinade or a dressing. Personally, I prefer to use the traditional recipe to marinate and reduce or eliminate the water in case of dressing.

A FEW TIPS!

The oregano can be fresh or dried, depending on your taste. In case you choose the dried one, use only trusted and prime quality oregano.

In case of mint or parsley variation, the herbs must be excursively fresh.

Even if, originally the herbs has been mashed in a pestle, it is possible to blend them with the other ingredients. The results will be more consistent and dense.

The marinade can be heated at the lowest temperature for 5 to 10 minutes, depending on your taste.

HOW TO USE SALMORIGLIO

Whether as a marinade or a dressing, Salmoriglio pairs perfectly with fish, vegetables or meats.

Swordfish, seared or grilled, is the most traditional fish marinate and seasoned with this dressing. Tuna and Salmon steaks are perfect as well!

Among the vegetables you want to try grilled eggplants or zucchini, or boiled potatoes, or sauteed mushrooms, seasoned with Salmoriglio.

Eventually, marinated and seared chicken, or lamb, or beef steaks are delicious!

First of all, rinse the herbs, and dry them with paper towels. Now, pour the leaves into a pestle and mash along with a pinch of coarse salt and 2 cloves of garlic until smooth and consistent. At this time, pour the olive oil and the lemon juice into a bowl. Eventually, whisk adding the herbs cream.

Alternatively, blend all the ingredients until consistent. In this case, the marinade will be a bit more dense.

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Comments

I have eaten this Salmoriglio sauce since my childhood. I’m 77 now. My mom was Calabrian my dad Sicilian. I’ve heard the term forever. This is the first time I have seen it written. My family loves salmoriglio. They call it ” liquid gold!”
Thank you.

Is this the same thing as amoygu? I’m not sure if I spelled it right. When I was little my first step-moms Italian grandma always made this lemon sauce that we used for almost anything including bread dipping and I have been trying to find it everywhere, I loved it!

I LOVE everything about this site! love food history and its a great way to connect with my Italian Heritage from Annone Veneto, Venice, Veneto, Italy ! Wonderful and great recipes , stories and history. God Bless, Ciao!

Super recipes, we are vegan, but many of these recipes are naturally so, or can be adapted to be vegan. Lovely photos, and nice website. Nice philosophy, love the purple soup with wild veggies also 🙂 Thank you for sharing.

Well, I finally found the correct spelling for this family favorite. I never saw it spelled , but phonetically we pronounced it like “salamolia.” Thank you so much.

My mother was from Naples and my father was second generation Sicilian. We have had this with our meals on chicken, at barbecues, on steak, pork ribs, and fish. We have always loved it and so has everybody that my family has served it to.

My parents are now deceased and recently my cousin brought me a bottle of “salamoia” from Rome. I was confused when I read the ingredients because it had rosemary in it, not oregano, and no lemon! I then realized it it wasn’t the same. And then I Googled “salamoia with lemon” and your blog and recipe came up! I never really knew how it was spelled; I had only heard it since I was a child.

This means so much to me to learn this history, thank you so much for sharing and we will continue on with a salmoriglio tradition and pass it on to many others. Giovanna

Salamoia is the generic name of the Italian salty wet brine. In Italy, any region has its particular variation. The Salmoriglio is typical of Sicily, but several local cuisines of other regions require other ingredients to prepare their salamoia, including sometimes the rosemary.

I only recently learned that this sauce is called salmoiglio. I grew up in an Italian American family in NJ, USA and we had it as a condiment, usually on chicken. I’ve actually never had it in Sicily, but I’ll look for it when I’m there next.

My second generation Sicilian mother made this wonderful sauce as a marinade for steak and lamb chops on the grill. i would eat it with a spoon as soon as my mother finished preparing it, She never put water in it but always, always used fresh mint and oregano. She also made sure she had the lemon pulp in it. My parents called it “gaunza” which I have no idea how to spell …. Thank you for a trip down memory lane.